Green spaghetti with a delicate spinach and 24-month Vacche Rosse Parmesan sauce

Preparation

1. STEP 1 OF 7

   Wash and dry the spinach. In a pan, heat the oil with the garlic, add the spinach and cook for 2-3 minutes until wilted.

2. STEP 2 OF 7

   Remove the garlic, transfer the spinach to a blender and blend until smooth (add 1-2 tablespoons of cooking water if needed).

3. STEP 3 OF 7

   Add the grated 24-month Vacche Rosse Parmesan and, if desired, fresh cream (for an even silkier sauce). Blend again, season with salt and pepper.

4. STEP 4 OF 7

   Bring plenty of salted water to a boil, cook the spaghetti and drain them al dente, reserving some cooking water.

5. STEP 5 OF 7

   Pour the delicate spinach sauce into a pan, add the spaghetti and a little cooking water to bind everything together.

6. STEP 6 OF 7

   Sauté for a minute until the pasta is creamy and well coated with the sauce.

7. STEP 7 OF 7

   Divide the spaghetti onto plates, top with more 24-month Vacche Rosse Parmesan, a sprinkle of red pepper flakes (optional), and a drizzle of raw oil.

Suggestions

• For an even more refined touch, some shavings of

General Information

Analysis

Macronutrients (100 gr)